Beef Stew In A Pumpkin
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Plump, very fresh 10 – 12 lb | |
| pumpkin with a wide | ||
| steady | ||
| base. | ||
| 4 | T | Olive oil |
| 2 | lb | Beef cut in 1" cubes |
| 2 | T | Brandy |
| 1 | c | Coarsely chopped green onion |
| 1/2 | c | Chopped green pepper |
| 3 | Minced garlic cloves | |
| 3 | c | Beef stock |
| 1 | c | Madeira or dry sherry |
| 3 | Tomatoes, chopped | |
| 1 | Bay leaf | |
| 1 | t | Salt |
| 1/2 | t | Oregano |
| 1/4 | t | Pepper |
| 1 1/2 | lb | White potatoes, peeled and |
| cut into 1/2 " cubes | ||
| 1 1/2 | lb | Sweet potatoes, peeled and |
| cut into 1/2 " cubes | ||
| 1/2 | lb | Zucchini, slices about 1/4" |
| thick | ||
| 1 | c | Corn |
| 12 | Dried apricots, up to 14 | |
| 12 | Pitted prunes, up to 14 | |
| 1/2 | c | Butter |
| 1/2 | c | Brown sugar |
| 3 | T | Cinnamon |
| 1 | pn | Ground cloves |
INSTRUCTIONS
by Katherine Dyson, 10/8/98 The Weston Forum This was in the town newspaper; the presentation looked interesting so I am passing it along. Seems like lots of ingredients and lots of work but it is a one-dish supper or a pretty addition to a fall party table. I have not tried it yet. Scrub pumpkin well. Heat 3 TBSP oil in 5 quart casserole over medium heat. Add beef in batches to brown on all sides. Warm brandy, ignite and pour over beef. Transfer meat to platter and set aside. In same casserole pot combine oil, onion, green pepper and garlic, cooking over medium heat about 5 minutes, stirring frequently. Add stock and madeira and bring to boil. Scrape sides and return meat and juices to pot. Stir in tomatoes, salt, oregano, pepper, bay lea,f and cloves. Cover, reduce heat to low and cook 15 minutes. Add potatoes and cook 15 minutes more. Stir in zucchini and cook 10 minutes more. Add corn, apricots and prunes and cook another 5 minutes. Keep stew warm on low heat while preparing pumpkin. Preheat oven to 375 degrees. Cut pumpkin about 3 or 4 inches from top to form a lid and do not remove stem! Scrape out seeds and string fibers from lid and base. Brush melted pareve margarine (the paper says butter but...) inside pumpkin and sprinkle with sugar and cinnamon. Replace lid and bake pumpkin in roasting pan about 40 minutes. Pour juices from pumpkin into stew and stir well. Place stew into pumpkin and bake about 15 minutes longer. Serves about 8. Posted to JEWISH-FOOD digest by judyrin@juno.com (Judy B Rin) on Oct 28, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 9328
Calories From Fat: 5380
Total Fat: 599.9g
Cholesterol: 1568.1mg
Sodium: 14261.8mg
Potassium: 11436.9mg
Carbohydrates: 609g
Fiber: 70.4g
Sugar: 215.9g
Protein: 381.2g